Warm Jamaican Rum Banana Split with Coconut Macaroon and Sweet Basil Ice Cream

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Chef Geir Simensen, Scanway

3 recipes in one - Enjoy!!

Caramel sauce
454 gr. Sugar
225 gr. Butter
230 ml. cream 35%

-place sugar in a sauce pot with enough water to dissolve
-cook over medium heat until a dark caramel in color
-do not burn but it is important to develop the color or the sauce will be too sweet
- add butter and stir until dissolved
- add cream and stir in

Coconut macaroon
3 egg whites
1 tsp. lemon juice
Pinch of salt
220 gr. icing sugar
220 gr. Coconut shredded unsweetened

- whip egg whites with lemon juice and salt
-slowly add sugar as the whites are whipping until firm peaks have formed
-gently fold in the coconut
-place in a piping bag with a round tip and pipe 3” circles
- bake at 350 F for about 15 mins until the macaroons lift off the paper or silicon mat

Sweet Basil Ice Cream
1 L milk
1 vanilla bean
235 gr. Sugar
8 yolks
230 mL cream 35%
½ cup chopped fresh sweet basil

-place milk, bean and half the sugar into a thick bottomed pot
-bring to a boil
-combine egg yolks and remaining sugar
-gently pour the milk into the egg yolks, stirring well to incorporate
-return to the pot and cook lightly until thickened
- strain and allow to cool
-remove vanilla bean, cut in half scrape the seeds out, return it to the mix, add basil
- wrap and allow to cool in the fridge
-add the remaining cream and churn according to the manufactures instructions

-place about 3-4 oz of caramel sauce in a pan over medium heat
-add a banana cut in half and peeled
-add about 1oz. of dark Jamaican rum
-place macaroon in the middle of a large flat bowl
-scoop basil ice cream onto the macaroon
-spoon bananas into the bowl adding the sauce as desired
-garnish with deep fried basil leaf or even better, one of Unni’s famous Florentines!

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